Place a piece of saran wrap on the counter. Place one chicken breast on top and cover with another piece of saran wrap. Use a meat mallet to pound chicken breasts thin.
Dredge in flour mixture.
Heat olive oil on medium high heat. Add chicken breasts one at a time. Sautee for two minutes until golden brown.
Turn over each breast, add the mushrooms and Marsala wine.
Reduce the heat and add 1 ½ to 2 cups of lemon garlic butter sauce.
When sauce begins to bubble, cut heat and serve. Garnish with lemon and parsley.

Melt Butter, add wine and lemon juice and sauté garlic and onions for 10 minutes until translucent.
Mix corn starch, chicken base and water and add to mixture. Bring to a boil.
Remove from stove and mix until smooth. Add heavy cream and blend.